Movie Making Manual/Recipes
Chili Con Soya
This is a soya version of Chili con Carne. It is cheaper than the meat version and won't upset your vegetarians on set. This provides a lot of energy and is very warming - great for winter shoots!
The amounts below will feed a small crew of 15. This is really easy to cook but takes about 1/2 a day on the stove so you need to be prepare it in advance - you can however freeze it and it always tastes better the second day!
- 10 tins kidney beans
- 1kg Soya mince (you can use any dried soya mince or Quorn)
- 5 large onions chopped
- 5 cloves of garlic
- 300 grams tomato paste
- 30 tomatoes chopped (can use 10 tins of tomatoes but fresh is better)
- 5 chillies (use assorted chillies as the flavours blend well) - don't worry this is a mild version
- salt & pepper & assorted herbs to season
- Put a bit of oil in a large pot and fry onions until brown.
- Add soya mince and fry it a little
- Add garlic, chilies, tomatoes, tomato paste. Turn down heat to 1 and leave to simmer without a lid (you want to reduce the tomato)
- Leave it simmering for about 6 hours, checking on it about every 20 minutes or so.
- Taste it! Add salt, pepper, garlic and chilli till it tastes good (keep it mild even if you prefer it hotter). Remember all the flavours will get stronger after it sits for the next couple of days
- Have a bowl with a good bread and butter!
- If your shoot is 2-3 days away refrigerate after it has cooled otherwise freeze it.